The tour begins in the barn. You will be taken inside to meet the cows and learn how they are milked traditionally by hand and, by the modern mechanical method; you can see the advantages and disadvantages of both techniques. From there it’s off to Al Tulin’s mini-dairy, found right inside the agriturismo, which is located in Montenars (From the middle of June until September the same experience is possible visiting Malga Confin, where Ennio, Gabri and the whole family, including the cows relocate for the summer). The fresh milk is brought form the barn to the dairy to be transformed into cheese, butter, ricotta, and yogurt. You can see the difference in the color, the aroma and the taste of the fresh milk compared to store-bought milk. You can witness the “miraculous” transformation from liquid to solid and you will see cream become butter in the churn. You will taste ricotta fresh from the vat and yogurt that is still warm. You can visit where the cheese is aged, where every single wheel is meticulously turned day after day and you can witness the magic that is cheese, how it changes color as the days pass. Cheese is available for purchase as well as Al Tulin’s other artisan products.
Following the tour of the dairy it’s time to eat with Ennio and Gabri and then off to the Butterfly House. Bordano is a small village of just 500 inhabitants that reside right on the border between the high Friulian plain and the Julian Prealps. It is here that you can find, for over 15 years, Italy’s largest Butterfly House. At the heart of the structure are three climate-controlled greenhouses that recreate a tropical rainforest, with actual plants and animals from those regions. The greenhouses represent the African jungle, Southeast Asian Forests and the Amazon rainforest. Expert guides will accompany you as they tell bizarre and compelling stories about the world of butterflies and insects. Giant butterflies of every color will excite and amaze you as they fly around and land on you. You can even touch the extraordinary stick-like and leaf-like insects, Birba the parrot and many others that make their home in this Friulian jungle.
The day comes to an end at nearby San Daniele, the home of the prosciutto, the famous Italian ham. A tour guide will take you inside the Prolongo Prosciuttificio which will delight both your eyes and your taste buds. Experience the thrill of walking through the seasoning rooms and seeing the majestic prosciuttos that rest on the fir shelves. It is a unique tasting experience with delicious thin slices that melt in your mouth, to be enjoyed alone or paired with handmade hazelnut bread sticks. You will be met by the Prolongo family and they will share their family’s history of prosciutto making, a tradition that goes back three generations and you will slowly discover the secrets behind the production of this famous product, symbol of San Daniele del Friuli. During the one hour visit you can ask questions take pictures, and if you like, take a little San Daniele home with you, after you have carefully chosen a slice in the Boutique del Prosciutto, the shop located within the Prosciuttificio.